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  1. #351
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    Quote Originally Posted by TheRealKW View Post
    Home made pasta, I've never had much success. Are you not in Thailand, PAG, doesnt the heat make it too difficult?
    Shouldn't be a problem as it's only mixing plain flour and eggs (ratio 100g/1) and a little salt. You do have to knead it though until it gets 'stretchy' which is 10-15 minutes, cover with cling film then into a fridge for at least 30 minutes.

    The problem I find with making pastry here is that the 'shortening' (butter/margarine/lard) quickly becomes too soft which makes it difficult to make a breadcrumb like mix.

  2. #352
    Thailand Expat TheRealKW's Avatar
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    Quote Originally Posted by PAG View Post
    t?
    Shouldn't be a problem as it's only mixing plain flour and eggs (ratio 100g/1) and a little salt. You do have to knead it though until it gets 'stretchy' which is 10-15 minutes, cover with cling film then into a fridge for at least 30 minutes.
    OK, I might try again. I find that that the mixture is always a bit too sticky to knead properly. I just get lumpy dough balls.

  3. #353
    ความรู้ลึกลับ HuangLao's Avatar
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    Quote Originally Posted by PAG View Post
    Shouldn't be a problem as it's only mixing plain flour and eggs (ratio 100g/1) and a little salt. You do have to knead it though until it gets 'stretchy' which is 10-15 minutes, cover with cling film then into a fridge for at least 30 minutes.

    The problem I find with making pastry here is that the 'shortening' (butter/margarine/lard) quickly becomes too soft which makes it difficult to make a breadcrumb like mix.

    Well done, PAG!
    Traditional Western-style pasta made with all-purpose flour [regardless of the shortening-substance temp]
    That's a feat.

    Cheers...

  4. #354
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    Because bangers, bum-nutz, and dead horse seemed like a great combo for lunch today. Now the restaraunts are open again, it'll be a trip to a favourite local carvery next week with some more appealing pics to follow

    Lunch ... the second course-20200503_130234-jpg

  5. #355
    Thailand Expat
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    Quote Originally Posted by HuangLao View Post
    Well done, PAG!
    Traditional Western-style pasta made with all-purpose flour [regardless of the shortening-substance temp]
    That's a feat.

    Cheers...
    Just for clarity, pasta shouldn't have any problem with ambient temperature. I was refering to pastry (i.e. pies) when talking about shortening.

  6. #356
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    Had some leftover mackeral from last night....
    Lunch ... the second course-20200503_132159-jpg

  7. #357
    Thailand Expat Dillinger's Avatar
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    Some left over chili


  8. #358
    I'm in Jail

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    ^ Syndactyly

  9. #359
    Thailand Expat TheRealKW's Avatar
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    Quote Originally Posted by Topper View Post
    Had some leftover mackeral from last night....
    Lunch ... the second course-20200503_132159-jpg
    Looks darn fine.

  10. #360
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    Posted the wife's Pork Hung Lay curry in the dinner thread yesterday. Well there were leftovers and like many curries/casseroles/etc the flavour had intensified after an overnight spent in the refrigerator. To add some texture I baked cheesy garlic biscuits. God it was good. Still a bit left...our two Labradors will get it as flavouring for their evening dry food tonight.

    Lunch ... the second course-img_7361-jpg

  11. #361
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    Key-riste there been some great pics of plates and sandwiches here lately, that's ^ another example

  12. #362
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    It's been one of those mornings...

    ^^ Sadly, my leftovers (green curry) don't look quite as nice as yours!



    (my first lunchtime beer of the lock down... hope it ends soon)

  13. #363
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    Hate having to clean the sandwich/jaffle makers after a leak. A pet hate of mine. Best luck with that Mendip.

  14. #364
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    ^^^^

    Good call putting carrots into the hung lay. Never seen or thought of that.

    I don't eat much Thai food, but I like a hung lay or khao soi (excuse my spellings) when up north.

  15. #365
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    Quote Originally Posted by BoganInParasite View Post
    Hate having to clean the sandwich/jaffle makers after a leak. A pet hate of mine. Best luck with that Mendip.
    Do it whilst it is still hot. All that lovely molten cheese lifts straight off and onto the plate.

  16. #366
    Member Bettyboo's Avatar
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    The AirFyer makes some excellent chicken - comes out really tender and succulent.

    The wife did a salt, pepper and honey mix today - tastes excellent (she cooked up some sticky rice to eat it with - the best way...).

    Lunch ... the second course-20200506_151236-jpg
    Attached Thumbnails Attached Thumbnails Lunch ... the second course-20200506_151236-jpg  

  17. #367
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    Wagyu tenderloin with a light salad.

    Really juicy with an excellent flavor.

  18. #368
    Thailand Expat lom's Avatar
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    ^ Imagine them sliced in a Khao Soi.

  19. #369
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    The wife made an egg/corn beef/veggies fritata sort of thing, kind of like corned beef egg foo young. Pretty damn tasty.

    Lunch ... the second course-20200508_175100-jpg

  20. #370
    I'm in Jail

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    ^ Tops, do you have an aversion to green?

  21. #371
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    ^ not much...

  22. #372
    Thailand Expat Dillinger's Avatar
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    Is that bbq sauce? Good Work.

    Chillin wid my homies. Thinking of changing the yapping poodles name to Reachy


  23. #373
    I'm in Jail

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    You need a dog to match your car

  24. #374
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    It looks like one's having peanut butter.

  25. #375
    Thailand Expat Dillinger's Avatar
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    ^ He loves a bit of Chunky, as the wife calls it

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